Go green! Celebrate National Zucchini Day

By Emily Ryan, 21st Century Media

Wednesday, August 7, 2013

Gadzooks! Make that “gadzukes.” Pardon the pun, but it’s that time of year when gardens overflow with zucchini. Only 20 calories per cup and rich in vitamin C, why not celebrate this superabundant summer squash?

August 8 is National Zucchini Day, also known as “Sneak Some Zucchini onto Your Neighbor’s Porch Day.” All zaniness aside, local chefs served up some zesty ways to cook zucchini.

“You can do it sweet. You can do it savory. You can fry it. You can bake it. You can sauté it. It is one of the most versatile foods out there,” said George Bieber of Shorty’s Sunflower Cafe in Pottstown. “And you can grill it too. It’s one of the most perfect foods.”

His homemade zucchini bread is so popular that the Cafe turns out “at least 10 loaves a day, every day.” “It’s easy enough to make. It’s delicious,” Bieber explained. “I don’t think you need more reasons than that — easy and delicious.”

“One of our favorite things is listening to people guess what we put in it,” he added. “The inside is golden in color, but I’m not going to say any more than that or I’ll be giving away our secret.”

He also grills “countless zucchini” daily.

“Every zucchini or squash we’ve been getting for the past maybe three weeks are locally grown, so they’re even tastier,” said Bieber, who’s planning extra zucchini specials for tomorrow’s menu.

Michael Falcone of Funky Lil’ Kitchen incorporates zucchini in a number of dishes like gazpacho.

“Sometimes I’ll grate it into yogurt as a garnish for a fish,” he described. “I like to do a Zucchini Parmigiana.”

Falcone also pairs a latke-like zucchini pancake with halibut at his Pottstown restaurant.

Amy Bause-Bartra of Bause Catered Events in Pottstown credits a high school friend’s mother for one of her favorite zucchini recipes: Zucchini Chocolate Chip Muffins.

“It’s really straightforward and simple. It’s nice and moist. The key is not to overmix it,” she said.

1/2 cup grated Parmesan cheesePreheat oven to 425 degrees. Arrange an oven rack in the lower third of the oven and a second one in the center. Line two rimmed baking sheets with parchment paper. Cut zucchini into thick French-fry-size sticks, about 3 inches long.

Arrange three shallow, wide bowls or pie plates in a row. In the first bowl, stir together flour, 1 teaspoon salt and 1/2 teaspoon pepper. In the second bowl, whisk together eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the third bowl, combine panko, Parmesan and 1/2 teaspoon salt.

Working in batches, first dip zucchini in flour, shaking off excess. Transfer to egg mixture, and toss until coated. Let excess egg run off, then coat zucchini in panko mixture.

Arrange zucchini, without crowding, in a single layer on the prepared pans. Bake 15 minutes and then rotate the pans. Continue to bake until panko coating is golden and crisp, 7 to 12 minutes more.

(Courtesy of Collegeville Farmers’ Market)

Tips- Zucchini should be firm, smooth-skinned, shiny and small in size.

- Unwashed squash will refrigerate up to a week in a plastic bag, but is best within 2 or 3 days. Do not wash until ready to use.

- To freeze grated zucchini for baking, steam blanch in small quantities 1 to 2 minutes until translucent. Pack measured amounts into containers, leaving ˝-inch headspace. Place containers in cold water to cool. Seal and freeze.